Reserve half a gill of the milk and put the remainder on to cook in the double-boiler. Put the tomatoes on to cook in a stewpan. Mix the flour with the cold milk and stir into the boiling milk. Cook for ten minutes; then add the salt, pepper, and butter. Stir the soda into the hot tomatoes and stir for half a minute; then rub through a strainer. Add the strained tomatoes to the thickened milk, and serve at once.
If canned tomatoes be used, stir the contents of the can before measuring, that the proper proportion of the juice of the tomatoes shall be used. If it be inconvenient to serve the soup when the tomatoes and thickened milk are done, keep them hot in their separate stewpans, and do not mix until just before the time to serve.
1 pint of canned tomatoes. 1/2 pint of stock or water. 1 teaspoonful of salt. 1/5 teaspoonful of pepper. 1 teaspoonful of sugar. 1 tablespoonful of minced carrot. 2 tablespoonfuls of minced onion. 2 tablespoonfuls of butter. 1 tablespoonful of flour. 1 heaped teaspoonful of corn-starch. 2 whole cloves.
Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables slowly in the butter for twenty minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour, and stir until smooth and frothy; then add to the soup. Mix the corn-starch with four tablespoonfuls of cold water, and stir into the soup. Add the other ingredients, and simmer for one hour. Strain, and serve with toasted or crisped bread.
1 pint of canned tomatoes. 1/2 pint of water. 1 tablespoonful of butter. 1 tablespoonful of flour. 1/2 teaspoonful of salt. 1 teaspoonful of sugar. 1/8 teaspoonful of pepper.
Put the tomato, water, and seasonings in a stewpan and set on the fire. Beat the butter and flour together until creamy. When the soup begins to boil, stir this mixture into it, and cook for ten minutes. Strain, and serve with toasted or fried bread.
1 pint of meat stock. 1 quart of stewed tomatoes. 1 teaspoonful of sugar. 2 teaspoonfuls of salt. 1/4 teaspoonful of pepper. 1 gill of cold water. 2 tablespoonfuls of corn-starch. 1/2 pint of broken macaroni. 1 tablespoonful of butter.
The stock can be made with any bits of dry hard meat, or the bones from roasted or broiled meat; or one can take the water in which a fowl was boiled.